Hometown wuchangyu(jia xiang wu chang yu )

Practice of wuchangyu in Hometown:

Raw materials for making Wuchang fish in Hometown:

Wuchangyu 1 (about 500g) green and red pepper, onion, ginger, onion, garlic, salt, cooking wine, monosodium glutamate, pepper, Laoganma chili sauce, salad oil

Production steps of Wuchang fish in Hometown:

1. After the Wuchang fish was slaughtered, the viscera of the fish were removed from the back, and then the cross knife was put on both sides of the fish, and the fish was pickled with ginger, scallion, refined salt and pepper for 6 hours. The fish had to be turned twice in the middle, and then the mucus was dried with a towel and put in the sun for 2-3 days.

2. Set the pan on fire, add a little salad oil to heat it, fry the Wuchang fish until both sides are golden, take it out and put it on the strip plate, pour on the sauce made of Laoganma chili sauce, refined salt, monosodium glutamate, cooking wine and garlic, steam for 5 minutes, finally take it out, sprinkle with shredded green pepper and red onion, and sprinkle with hot oil.

The characteristics of Wuchang fish are as follows

This dish draws lessons from the unique salting method of fishermen in Liangzi Island, Hubei Province, that is, salting before drying, frying before steaming

Hometown wuchangyu

Hometown wuchangyu

This dish draws lessons from the unique salting method of fishermen in Liangzi Island, Hubei Province, that is, salting before drying, frying before steaming.

Raw materials: wuchangyu 1 (about 500g), green and red pepper, onion, ginger, scallion, garlic, salt, cooking wine, monosodium glutamate, pepper, Laoganma chili sauce, salad oil

Preparation method:

1? After the Wuchang fish is slaughtered, the internal organs of the fish are removed from the back, and then the cross knife is put on both sides of the fish, and the fish is pickled with ginger, scallion, refined salt and pepper for 6 hours. It needs to be turned twice in the middle, and then the mucus is taken out with a towel and dried in the sun for 2-3 days.

2? Heat the wok with a little salad oil, fry the Wuchang fish until golden on both sides, take it out and place it on the strip plate, pour on the sauce made of Laoganma chili sauce, refined salt, monosodium glutamate, cooking wine and garlic, steam for 5 minutes, finally take it out, sprinkle with shredded green pepper and red onion, and drizzle with hot oil.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Jia Xiang Wu Chang Yu